Mexi-Mac Skillet

Name: Mexi-Mac Skillet
Ingredients: 1 lb lean ground beef (90% lean); 1 large onion, chopped; 14 1/2 ounces diced tomatoes, undrained; 8 ounces tomato sauce; 1 cup frozen corn; 1 (14 ounce) can black beans, drained; 1/2 cup water; 1 1/4 teaspoons chili powder; 1 teaspoon dried oregano; 1/2 teaspoon salt; 2/3 cup uncooked elbow macaroni; 2/3 cup shredded reduced fat Cheddar cheese

12 ingredients

4 steps

Ingredients

1 lb lean ground beef (90% lean)
1 large onion, chopped
14 1/2 ounces diced tomatoes, undrained
8 ounces tomato sauce
1 cup frozen corn
1 (14 ounce) can black beans, drained
1/2 cup water
1 1/4 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
2/3 cup uncooked elbow macaroni
2/3 cup shredded reduced fat Cheddar cheese

Directions

1

In a large nonstick skillet over medium-high heat, cook beef and onion until meat is no longer pink; drain.
2

stir in the tomatoes, tomato sauce, corn, beans, water, chili powder, oregano and salt.
3

Bring to a boil; stir in macaroni.
4

Reduce heat; cover and simmer for 18-22 minutes or until macaroni is tender; Sprinkle with cheese.